公开(公告)号：EP2903459B1

公开(公告)日：2017-09-06

申请号：EP13779683.5

申请日：2013-10-04

Applicant: ABBOTT LABORATORIES

Inventor： PATEL, Gaurav ,  JOHNS, Paul ,  DEWILLE, Normanella ,  PEREIRA, Suzette

IPC: A23L33/00 ,  A23L33/105 ,  A23L33/19 ,  A23L2/52 ,  A23L2/66 ,  A61K36/82

CPC classification number: A23L2/52 ,  A23L2/46 ,  A23L2/66 ,  A23L33/105 ,  A23L33/17 ,  A23L33/40 ,  A23V2002/00 ,  A23V2200/00 ,  A61K36/82 ,  A23V2250/214 ,  A23V2250/5424 ,  A23V2250/54244

Abstract: Disclosed herein are shelf-stable, clear liquid nutritional compositions having a pH ranging from 2.5 to 4.6 and comprising water; at least one source of EGCg in an amount sufficient to provide 200-1700 mg/L of EGCg; and at least one source of protein in an amount sufficient to provide 25-45 g/L of total protein. The shelf-stable, clear liquid nutritional compositions lose no more than 20% by weight solids of the EGCg content present in the initial formulation of the compositions to epimerization, degradation, or both epimerization and degradation during heat sterilization. In certain embodiments, the loss of EGCg is exhibited by the amount of epimerization product GCg present in the shelf-stable, clear liquid nutritional composition following heat sterilization. Methods for preparing the shelf-stable, clear liquid nutritional compositions are also disclosed herein.

Abstract translation: 本文公开了具有2.5至4.6的pH且包含水的耐贮存，清澈的液体营养组合物; 至少一种EGCg源，其量足以提供200-1700mg / L的EGCg; 和至少一种蛋白质来源，其量足以提供25-45g / L的总蛋白质。 贮存稳定的透明液体营养组合物在加热消毒过程中失去不超过组合物初始配方中存在的EGCg含量的20重量％至差向异构化，降解或二者的差向异构化和降解。 在某些实施方案中，EGCg的损失由加热消毒后储存稳定的透明液体营养组合物中存在的差向异构化产物GCg的量表现。 本文还公开了制备货架稳定的透明液体营养组合物的方法。

公开(公告)号：EP3151686A2

公开(公告)日：2017-04-12

申请号：EP15794356.4

申请日：2015-06-03

Applicant: ABBOTT LABORATORIES

Inventor： BAXTER, Jeffrey ,  BLUMBERG, Rachel ,  CHAPMAN, Timothy ,  DEWILLE, Normanella ,  LOWE, Kelley ,  PATEL, Gaurav ,  WEARLY, Douglas

IPC: A23L33/185 ,  A23L2/66 ,  A23J3/14

CPC classification number: A23L2/66 ,  A23L33/185 ,  A23L33/19 ,  A23V2002/00

Abstract: Potato protein, in combination with other vegetable proteins, replaces a portion of the total protein in a nutrition drink or shake or other nutritional composition intended for oral consumption. By suitable selection of the types and amounts of these proteins the overall cost of manufacturing the nutritional composition can be reduced without adversely affecting its other desirable properties such as nutritional value, stability, solubility, clarity, taste, and mouthfeel.

Abstract translation: 马铃薯蛋白与其他植物蛋白结合替代营养饮料中的一部分蛋白质，或用于口服消费的摇动剂或其它营养组合物。 通过适当选择这些蛋白质的类型和量，可以降低营养组合物的总体成本，而不会不利地影响其它所需的性质，例如营养价值，稳定性，溶解性，清晰度，味道和口感。

公开(公告)号：EP3082467A1

公开(公告)日：2016-10-26

申请号：EP14828612.3

申请日：2014-12-18

Applicant: Abbott Laboratories

Inventor： LOWE, Kelley ,  CHAPMAN, Timothy ,  DEWILLE, Normanella ,  WEARLY, Douglas

IPC: A23L33/10 ,  A23L33/17

CPC classification number: A23L33/40 ,  A23L29/015 ,  A23L33/10 ,  A23L33/115 ,  A23L33/12 ,  A23L33/17 ,  A23L33/18 ,  A23L33/185 ,  A23L33/19 ,  A23V2002/00

Abstract: A translucent, high acid, low viscosity, high caloric density liquid nutritional composition and methods of making the liquid nutritional composition are provided. The liquid nutritional composition is translucent and has a viscosity of 25 to 100 centipoise, a caloric density of 50 to 200 kcal per 100 mL, and a pH of 2 to 4.6.

公开(公告)号：EP3082453A1

公开(公告)日：2016-10-26

申请号：EP14815197.0

申请日：2014-12-09

Applicant: Abbott Laboratories

Inventor： WEARLY, Douglas ,  JOHNS, Paul ,  DEWILLE, Normanella ,  BLUMBERG, Rachel ,  BAXTER, Jeffrey

IPC: A23L3/3454

CPC classification number: A23L2/66 ,  A23L2/52 ,  A23L33/115 ,  A23L33/125 ,  A23L33/185 ,  A23L33/19 ,  A23L33/40 ,  A23V2002/00

Abstract: The combination of potato protein, intact rice protein and hydrolyzed rice protein, replaces a portion of the vegetable protein in a nutrition shake or other nutritional composition intended for oral consumption. By suitable selection of the types and amounts of these proteins the overall cost of manufacturing the nutritional composition can be reduce without adversely affecting its other desirable properties such as nutritional value, stability, taste and mouthfeel.

公开(公告)号：EP2983501A1

公开(公告)日：2016-02-17

申请号：EP14718489.9

申请日：2014-03-12

Applicant: ABBOTT LABORATORIES

Inventor： WEARLY, Douglas ,  LAU, Eik-Lang ,  MAZER, Terrence ,  DEWILLE, Normanella ,  KATZ, Gary ,  FOX, Wendy

IPC: A23L3/18

CPC classification number: A23L3/18 ,  A23L3/015 ,  A23L3/3571 ,  A23P30/20 ,  A23V2002/00 ,  A23V2300/16

Abstract: A method of reducing a pathogenic microorganism population in a powdered nutritional food composition is described herein. The powdered nutritional food composition includes a fat, a protein, and a carbohydrate. The method includes forming an emulsion of the powdered nutritional food composition and extruding the emulsified powdered nutritional food composition at a temperature of less than about 100° C. The method produces at least a 5 log reduction in the pathogenic microorganism population in the extruded powdered nutritional food composition. The extruded powdered nutritional food composition has a water activity level of about 0.3 to about 0.95.

公开(公告)号：EP2934160A1

公开(公告)日：2015-10-28

申请号：EP13817809.0

申请日：2013-12-16

Applicant: ABBOTT LABORATORIES

Inventor： CHAPMAN, Timothy ,  DEWILLE, Normanella ,  LOWE, Kelley ,  MAZER, Terrence

IPC: A23C9/15 ,  A23L2/66 ,  A23L1/29 ,  A61K38/01

CPC classification number: A23L2/52 ,  A23C9/15 ,  A23L2/66 ,  A23L33/00 ,  A23L33/18 ,  A23L33/19 ,  A23L33/40 ,  A23V2002/00 ,  A23V2200/33 ,  A23V2250/032 ,  A23V2250/0612 ,  A23V2250/0644 ,  A23V2250/156 ,  A23V2250/1882 ,  A23V2250/5046 ,  A23V2250/5424 ,  A23V2250/54246 ,  A23V2250/702 ,  A23V2250/704 ,  A23V2250/7106

Abstract: Disclosed embodiments provide low viscosity, high caloric density liquid nutritional compositions. The use of non-micellar milk protein in combination with hydrolyzed caseinate and unique formulation methods allow for improved organoleptic qualities and the production of liquid nutritional compositions displaying low viscosity along with a high caloric density.

Abstract translation: 公开的实施例提供了低粘度，高热量密度液体营养组合物。 在组合使用非胶束乳蛋白质与酪蛋白水解的和独特的配制方法允许改进感官品质和生产液态营养组合物显示与高热量密度沿着低粘度的。

公开(公告)号：EP2911532A1

公开(公告)日：2015-09-02

申请号：EP13785808.0

申请日：2013-10-24

Applicant: Abbott Laboratories ,  Abbott GmbH & Co. KG

Inventor： MAZER, Terrence ,  KESSLER, Thomas ,  DEWILLE, Normanella ,  WEARLY, Douglas ,  HEO, Youngsuk ,  WESTEDT, Ulrich ,  KATZ, Gary ,  LAU, Eik-Lang

IPC: A23P1/02 ,  A23C11/00 ,  A23C13/12 ,  A23L2/39 ,  A23P1/12

CPC classification number: A23L2/395 ,  A23L3/44 ,  A23L33/15 ,  A23L33/155 ,  A23L33/40 ,  A23P10/22 ,  A23P10/25 ,  A23P30/20 ,  A23V2002/00

Abstract: Extruded nutritional powders and methods of manufacturing the extruded nutritional powders, including extruded infant nutritional powders and extruded adult nutritional powders are provided. The processes utilize an extruder that is capable of internally mixing and emulsifying protein, and optionally, a carbohydrate with fat and water into an emulsion that can be dried into a powder having equivalent fat separation and dispersibility as compared to spray dried powders.